Heirloom Tomato Carpaccio

Tomatoes are one of the most ubiquitous ingredients in Italian cuisine. They’re often sliced and served on a platter with basil, olive oil, sea salt, pepper, and even parmesan cheese.

A tomato carpaccio is a dish made with raw, sliced tomatoes. It can be served as an appetizer or as an entree. Ottolenghi’s tomato carpaccio was featured on the Food Network show “The Best Thing I Ever Ate.”

When I think about heirloom tomatoes, I remember one summer when I worked at a local farm’s farmer’s market. I’d get to take home all of the leftover produce that couldn’t be saved at the end of each day. Armfuls of arugula, piles of fresh herbs, and the finest snap peas are on the menu. Oh, and heirloom tomatoes, a gift from the Gods of Nature.

The farm stand had an overabundance of heirlooms one week. So I got my cardboard box, set aside some corn I planned to use in a salad, and crammed as many tomatoes as I could into it. I had at least 12 ripe, delicious heirlooms in all shapes and sizes. 


My sister and I discussed what we could do with them when I came home. “What do you mean, tomato sauce?” I inquired. We couldn’t think of anything better, so she shrugged and agreed.

We sliced up every last tomato before tossing it into a big saucepan with a white onion and setting it to cook. It was really watery at first. Did we make a mistake?

However, it gradually transformed into a rich, creamy sauce. The volume reduced by a factor of four in only two hours.


As a result, the taste was out of this world. It tasted like a cup of cream had been added. As well as magic dust.

I’m not sure how to express it. It was just fantastic. I should really consider blogging about it.

But for today, we’ve got another fantastic heirloom tomato meal for you. Heirloom Tomato Carpaccio, to be exact. Thin slices of luscious heirloom tomatoes are topped with fresh corn, pistachios, creamy burrata cheese, balsamic glaze, and a generous sprinkle of extra virgin olive oil.


This is something I could eat all day.





  • 2 heritage tomatoes, big
  • 1 fresh corn ear
  • 1/2 cup halved cherry tomatoes
  • Burrata cheese, 4 ounces
  • pistachios, 1/3 cup
  • a quarter cup of microgreens
  • 2 tbsp olive oil (extra virgin)
  • 2 tblsp balsamic vinaigrette
  • season with salt and pepper to taste


  1. Heirloom tomatoes should be thinly sliced and put over a big serving platter. Corn should be cut off the cob and sprinkled over the tomatoes.
  2. Add the cherry tomatoes, then break up the burrata into little pieces and scatter it over the top. Pistachios and microgreens are sprinkled on top.
  3. Drizzle olive oil, balsamic glaze, and salt and pepper to taste over everything.


The “green tomato carpaccio” is a dish that uses green tomatoes. It is made with thinly sliced raw vegetables, olive oil, salt, pepper and lemon juice.

Frequently Asked Questions

What is so special about heirloom tomatoes?

What are heirloom tomatoes best used for?

A: Heirloom tomatoes are best used for making tomato sauce or canning, but if youre looking at buying heirlooms for the flavor then youll probably be disappointed.

What does an heirloom tomato taste like?

A: Heirloom tomatoes are typically the type of vegetables that you find in your Grandmas garden. They tend to be much larger than the typical supermarket tomato, and they have a sweeter taste once cooked or eaten raw.

Related Tags

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